What are the dark vegetables? Which are the dark vegetables

Dark-coloured fruits and vegetables include the following:

1. Mulberries

It is rich in nutritional value, containing a variety of amino acids, vitamins and organic acids and other nutrients, and the content of minerals is also higher than that of other fruits. Modern medicine has proved that mulberry has the functions of enhancing immunity, promoting the growth of hemoglobin, preventing the hardening of human arteries and bones and joints, and promoting metabolism.

2. Black grapes

Grapes are a nutritious fruit in their own right. Eating grapes all year round is good for neurasthenia and excessive fatigue, and after making black grapes into raisins, the sugar and iron content will be higher, which is a good tonic for women, children and people with anemia.

3. Blackcurrant

Also known as black bean fruit. The known health effects of blackcurrant include the prevention of gout, anemia, edema, arthritis, rheumatism, etc. In the domestic market, you can only see juice and jam processed from blackcurrant, and fresh fruits are still rare.

Fourth, spinach

Also known as Persian vegetables, red root vegetables, parrot vegetables, etc., it belongs to the genus Spinach of the Chenopinoa family, an annual herbaceous plant. The plant can be up to 1 m tall, with conical, reddish-tingting, less white, halberd-shaped to ovate, bright green, entire-edged or with a few tooth-like lobes.

5. Leeks

Aliases: abundant ben, grass stalactites, yang grass, lazy vegetables, long-lived leeks, aphrodisiac grass, flat vegetables, etc., are a good ingredient to nourish yin and replenish yang.

Dark vegetables refer to dark green, red, orange, and fuchsia vegetables. Common dark green vegetables are: spinach, rape, celery leaves, water spinach, mustard greens, broccoli, chrysanthemum, leeks, and radish tassels.

Common red and orange vegetables are: tomatoes, carrots, pumpkin, red peppers, etc. Common fuchsia vegetables are:

Red amaranth, purple cabbage, bracken, etc. Dark vegetables belong to a kind of vegetables, vegetables can be divided into dark vegetables and light vegetables according to color classification, the nutritional value of general dark vegetables is higher than that of light vegetables, dark vegetables are generally cooked and eaten, and the nutritional value of light-colored vegetables will be relatively high. Vegetables refer to a kind of plants or fungi that can be cooked and cooked into food, and there are many kinds of vegetables, and there are more than 20 families that are commonly cultivated in our country alone.

Vegetables are one of the essential foods in people's daily diet. Vegetables are rich in sugars, proteins, minerals, vitamins, fiber, and carbohydrate chemicals, which provide essential nutrients such as vitamins and minerals. Among vegetables, the nutrient content of green vegetables is higher than that of red and yellow vegetables, and red and yellow vegetables are higher than that of white vegetables.

For example, red tomatoes contain more lycopene than yellow tomatoes, green cauliflower contains more vitamin A than white cauliflower, and red-skinned sweet potatoes are more nutritious than white-skinned sweet potatoes.

Dark vegetables.

Eggplant Purple eggplant.

Tomatoes Red tomatoes.

Spinach Green spinach.

Black beans Black black beans.

Pumpkin Yellow pumpkin.

Blueberry Blue blueberry.

Hello, there are many dark vegetables, such as, leeks, broccoli, spinach, celery, etc.

Dark vegetables are common.

Common dark green vegetables are: spinach, rape, celery leaves, water spinach, mustard greens, lettuce, chrysanthemum, leeks, bean sprouts, broccoli, radish tassels, shepherd's cabbage, watercress, winter vegetables, etc.

Common red and orange vegetables are: tomatoes, carrots, pumpkin, red peppers, red cabbage, red cabbage, red cabbage, red cabbage, marantou, etc.

Common purple-red vegetables are: red amaranth, purple cabbage, bracken, chicory, purple back, purple potato, plum bean, blood green, purple shellfish, perilla, purple asparagus, purslane, etc.

Vegetables can be divided into dark vegetables and light vegetables according to their color, and the distinction between dark and light colors can be distinguished according to the content of chlorophyll and carotene, so dark green, red, orange red, and purple-red vegetables belong to dark vegetables, such as spinach, rape, celery leaves, water spinach, tomatoes, carrots, pumpkin, red amaranth, purple cabbage, etc.; White, yellowish or greenish vegetables are light-colored vegetables, such as melons and white radish. The nutritional value of dark vegetables is generally better than that of light-colored vegetables, the nutritional value of dark vegetables is generally better than that of light-colored vegetables, the darker the color, the more calcium, iron, carotene, vitamin K1, vitamin B2 and vitamin C it contains, and purple eggplant is rich in niacin. Among them, the content of calcium and iron in dark vegetables is 1 more than that in light vegetables

2 times to dozens of times, carotene content is dozens or even thousands of times higher, so dark vegetables are the main vitamin A of Chinese residents, vitamin B2 and vitamin C are 5 more10 times or more. In addition, dark vegetables also contain a variety of other pigments and aromatic substances, which give vegetables a special fragrance and color, have the effect of promoting appetite, and present certain physiological activities.

Studies have shown that the bioactive substances or phytochemicals in dark vegetables have special effects in antioxidant, anti-aging, anti-inflammatory, and anti-tumor, so everyone is encouraged to eat more dark vegetables. In terms of cooking, most of the dark vegetables should be cooked and the light-coloured vegetables with a crisp texture can be eaten raw. In cooking, pay attention to the heating temperature should not be too high, and it should be light and less oily.

The difference between dark vegetables and light vegetables is the difference between chlorophyll and carotene in them. Those with more chlorophyll and shredded carrots are dark vegetables, and vice versa are light-colored vegetables. In terms of nutrition, dark vegetables can supplement more vitamin nutrition because they contain more chlorophyll and carotene.

Light-colored vegetables have less chlorophyll and carotene, but trace elements can also increase the body's immunity. FYI.

The difference between dark vegetables and light vegetables is that the varieties of vegetables are different, the nutritional value of the dishes is different, and the taste of the dishes is not the same, and the feeling of eating is also different, which is a big difference.

I come: there is a difference between dark vegetables and light-colored vegetables, dark vegetables with darker leaves or fruits are not only the main vitamin A of Chinese residents, but also contain a variety of pigment substances, such as chlorophyll, lutein, lycopene, anthocyanins and other common dark vegetables are dark green orange-red, purple-red, water spinach, cabbage, carrots, purple cabbage. Light-colored vegetables can be divided into white vegetables, such as bamboo shoots, cauliflower, yellow vegetables with white callus, pumpkin, yellow peppers, etc., as well as cucumbers, purple skins, eggplants and other surface colors are darker, and the internal light-colored vegetables are collectively referred to as light-colored vegetables, the main components of white vegetables are mainly carbohydrate water, and the nutrient content is less than that of dark-colored vegetables, so there is a difference between dark vegetables and light-colored vegetables.

Done, thank you for your question, hope, thank you!

1. Dark vegetables:

Dark vegetables refer to vegetables with darker leaves or fruits, which are not only the main vitamins of Chinese residents, but also contain a variety of pigment substances such as chlorophyll, lutein, lycopene, anthocyanins, etc., and the common dark vegetables are mostly dark green, orange, purple, etc., such as bracken (i.e. water spinach), carrots, purple cabbage, etc.

2. Light-colored vegetables: can be divided into white vegetables (such as bamboo shoots, cauliflower, callus white, etc.), yellow vegetables (such as pumpkin, yellow and green peppers, etc.), as well as cucumbers, purple eggplants and other vegetables with dark skin and light internal color.

The nutritional value of vegetables is closely related to the color of the vegetables.

Relevant studies have pointed out that the main components of white vegetables are carbohydrates and water, and the nutrient content is less. The nutritional value of yellow vegetables is slightly higher than that of white vegetables, and the nutritional value of dark vegetables is higher than that of yellow, red or white vegetables, such as celery, rape and mustard greens in dark vegetables are rich in vitamins B1, B2, vitamin C, carotene and a variety of trace elements, and the nutritional value is higher than that of red vegetables. Leafy vegetables such as rape, camellia, and snow fern contain between 140mg and 420mg of calcium and iron per 100g, which is 1 2 or dozens of times higher than that of light-colored vegetables, and its vitamin content can reach - is also more than that of light-colored vegetables; The carotene content in broccoli is higher than that in cabbage, and the green part of green onions contains 4-10 times more vitamins than the white part of green onions.

The difference between dark vegetables and light-colored vegetables mainly depends on the pigments in it, such as chlorophyll, vitamins, and other substances, so the color it shows is different.

The seven colors of vegetables: red, green, yellow, orange, purple, blue, white. Green Fruit:

Kiwi, broccoli, lettuce, kale, spinach, cabbage, Chinese cabbageRed fruits: tomatoes, watermelons, red grapes, turnips, strawberries, red bell peppers, etc.

Yellow fruits: yellow bell pepper, grapefruit, pineapple, lemon.

Orange fruits: carrots, apricots, mangoes, oranges, pumpkin, cantaloupe.

Blue fruit: blueberry.

Purple fruits: plums, plums, eggplants, purple grapes, raisins, prunes, figs, onions.

White fruits: cold potatoes, pears, bananas, cauliflower, mushrooms, onions, garlic.

Dark vegetables are more vivid and can be divided into 4 colors: dark green, purple-black, red and orange. Dark green vegetables such as spinach, small oily cabbage, leeks, broccoli, manuscript sticks, etc., are mostly green leafy vegetables; purple-black vegetables such as purple cabbage, red amaranth; red vegetables such as tomatoes and red peppers; Orange-red vegetables such as carrots, pumpkin.

Dark vegetables are rich in aromatic substances, and the rich active pigments give vegetables special color, flavor and aroma, have the effect of promoting appetite, and present some special physiological activities. Dark-colored vegetables are generally in contact with sunlight for a longer period of time, and are mainly leafy, and their dietary fiber content is higher than that of light-colored vegetables, so eating them regularly can help intestinal health.